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Pulling out slice of chocolate cheesecake with cake server

Baileys Chocolate Cheesecake

  • Author: Paula Montenegro
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings 1x
  • Category: Cakes & Cheesecakes
  • Method: Baking
  • Cuisine: American

Description

Two layers of intense flavor, well balanced and super creamy! This Baileys Chocolate Cheesecake recipe is one to make for special occasions and to have frozen at all times. A sensational dessert for a dinner party!

*The estimated time doesn't including cooling and refrigeration time. 


Ingredients

Scale

For the cookie base:

  • 2 cups (200g) ground chocolate wafers
  • 1/2 cup (110g) unsalted butter, melted

For the cream cheese filling:

  • 16oz (450g) regular cream cheese, at room temperature
  • 12oz (340g) semisweet chocolate, melted
  • 1/2 cup (100g) sugar
  • 2 tablespoons (30g) brown sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract or paste
  • 2 tablespoons (30g) butter, melted
  • 1/2 cup (120g) double cream, at room temperature
  • 1/2 cup Baileys (Irish cream liquor)

For the topping:

  • 3/4 cup (180g) sour cream, at room temperature
  • 2 tablespoons Baileys (Irish cream liquor)

For the chocolate drizzle:

  • 1/2 oz (15g) semisweet chocolate, melted
  • 2-3 tablespoons cream

Instructions

For the cookie base:

  1. Preheat oven at 350°F /180°C.
  2. Have ready a 9 or 10-inch (24cm) cake pan with removable bottom. 
  3. Grind cookies in the food processor, add the melted butter, and mix until the mixture looks like wet sand.
  4. Or add already crushed cookies to the bowl with the melted butter and mix with spoon.
  5. Put this mixture into the prepared pan and press firmly onto bottom and up sides. It will not cover up the whole side.
  6. Bake for 10 minutes. Let cool on a wire rack while making filling.
  7. Don't turn oven off.

For the filling:

  1. Preheat oven to 350º.
  2. In a large bowl beat cream cheese until very smooth. You can use a handheld mixer or wire whisk. If the cheese is at room temperature, mixing them by hand should not be a problem.
  3. Gradually add both sugars and beat until well incorporated.
  4. Add eggs mixing until incorporated and scraping down sides of bowl.
  5. Add melted chocolate and butter and mix. 
  6. Add vanilla, baileys and cream, stirring to incorporate well.
  7. Pour the batter into the prepared pan and smooth top.
  8. Bake for 10 minutes at 350°F, turn the oven down to 280ºF and bake for another 40-45 minutes. (This can vary depending on your oven). At this point the cheesecake should jiggle quite a lot. Don't be tempted to bake it longer. 
  9. Turn the oven off and, without opening the door, let the cheesecake inside for 1 hour. It will keep on baking and firm up with the residual heat.
  10. Take out of the oven and spread topping covering almost to the edges.
  11. Cool to room temperature, wrap in plastic and refrigerate for 8 to 12 hours. I highly recommend 1-2 days of refrigeration for the creamiest consistency.
  12. Remove from the cake pan, transfer to the serving plate and drizzle with chocolate. 
  13. Keep leftovers refrigerated. 

For the topping:

  1. In a bowl mix sour cream and baileys. 
  2. You can add a dash of vanilla extract if you want to. I normally don't.

For the chocolate drizzle:

  1. Chop chocolate and put in a small bowl.
  2. Heat cream in the microwave or stovetop.
  3. Just when it's about to boil, remove and add to the chocolate. 
  4. Whisk until chocolate is completely melted and mixture is smooth. If you want it thinner in consistency add more cream or milk.
  5. Drizzle over sour cream topping when the cheesecake is cold. 

Notes

Chocolate: the higher % the less sweet the chocolate. I love this recipe with 60% to 70% dark chocolate. My 3 favorites are Ghirardelli Premium Chocolate Bar 60%Green & Black's dark chocolate 70% and Ghirardelli 72% intense dark chocolate.

Variation: if you want to use another liquor (orange or coffee liqueur for example) use 3/4 cup cream and 1/4 cup booze of choice for the filling. 

Freezing: this is my favorite way of storing cheesecake. Wrap it well, first in plastic and then in aluminum foil. It keeps for a month. 

Nutrition

  • Serving Size: 1/10
  • Calories: 713
  • Sugar: 48.3 g
  • Sodium: 297.7 mg
  • Fat: 47.7 g
  • Carbohydrates: 61.4 g
  • Protein: 10.2 g
  • Cholesterol: 148.7 mg

Keywords: baileys cheesecake, chocolate baileys cheesecake